SKIPPERS DOCKSIDE

Name: SKIPPERS DOCKSIDE
Address: 527 CARIBBEAN DRIVE, KEY LARGO, FL, 33037, US
Rating: 16.3

527 CARIBBEAN DRIVE, KEY LARGO, FL 33037

License #5428259

🦞 Seafood ℹ️

16.3 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 10 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

SKIPPERS DOCKSIDE in KEY LARGO currently holds an InspectFL Health Score of 16.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 81 total violations — 18 critical, 12 major, 51 minor.

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Record snapshot

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The latest inspection on October 26, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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Inspector notes

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SKIPPERS DOCKSIDE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 110F, chef turn on burners to heat up utensils water.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at kitchen sandwich prep table, operator removed towel.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted.
[16-46-4] Old labels stuck to food containers after cleaning.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed ,raw fish thawing inside ROP packaging inside walk in cooler,raw mahi-mahi (33F - Cold Holding) Operator removed fish from ROP and placed on a clean metal pan to properly continue thawing.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed at the kitchen, employees put beard guards on.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers with flour not labeled. Operator labeled .containers.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen, cook put gloves on without washing hands his hands first. Manager coached employee on proper hand washing and gloves use. Employee washed his hands, proceeded to put gloves on.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar, Operator removed straws and placed them behind counter at bar.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink at bar area. Operator provided soap during time of inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in reach in cooler across from fryer station 1 pound of commercially processed reduced oxygen packaged tuna defrosted. Operator discarded tuna during time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table to the right of dry storage area. Operator removed drink during time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag on preparation table to the left of dry storage area. Operator stored bag in office during time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation without hair restraint. Operator provided hats to employees during time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease in area below grill at cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers on storage rack to the left of dish machine in ware wash area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler at cook line across from pizza oven. Operator discarded employee beverage during time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp defrosting in sink across from preparation table in ambient temperature. Operator put under cold running water during time of inspection.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) atshelf across from cook line. Operator corrected concentration of Sanitizer Bucket (Quaternary 300ppm)
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach at floor drain in dish washing area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed in reach in cooler across from fryer station 1 pound of commercially processed reduced oxygen packaged tuna defrosted. Operator discarded tuna during time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella (44F - Cold Holding); cut lettuce (46F - Cold Holding); raw tuna (48F - Cold Holding) as per operator was prepped at 11:00AM . Temperature was taken at 12:48PM. Operator placed in walk in cooler for rapid cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink across from service line a pitcher of water and ice inside. Operator removed picture during time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towel during time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Etinne V. Engaging in food preparation, working for establishment for more than 60 days without proof of food handler training.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed reach in cooler temperature at 51 F. Cold holding next to steam table at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed at walk in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed on reach in cooler next to steam table at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (56F - Cold Holding) in standing water at preparation table, as per employee less than 2 hours , employee removed from sink and moved to walk in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork dated on 04/13 on shelves at walk in cooler, operator discarded during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F - Cold Holding); raw burgers (46F - Cold Holding); crab cakes (46F - Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F - Cold Holding); grouper (49F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked jerk chicken prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler, operator dated during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna cubes (41F - Cold Holding) still on ROP, inside reach in cooler at cook line, operator discarded during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on standing reach in freezer at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal Red Bull inside reach in freezer at cook line. Operator removed during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing reach in freezer at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked chicken wings inside reach in cooler at cook line,operator stored properly during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (41F - Cold Holding); cooked pork (41F - Cold Holding); cooked green beans (42F - Cold Holding) dated on 11/07 on shelves at walk in cooler. Operator discarded food during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna cubes (41F - Cold Holding) still on ROP, inside reach in cooler at cook line, operator discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (41F - Cold Holding); cooked pork (41F - Cold Holding); cooked green beans (42F - Cold Holding) dated on 11/07 on shelves at walk in cooler. Operator discarded food during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (57F - Cold Holding)at expo area, as per employee less than 2 hours. Employee moved to walk in cooler to cool down temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (117F - Hot Holding); butter (98F - Hot Holding) at cook line, as per operator less than 3 hours, operator proceeded to reheated during inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe personal drink on preparation table next to cutting board by dry storage. Operator removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observe employee at cook line not wearing.
[14-11-5] Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observe on preparation tables by dry storage.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observe on unit next to oven at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 3 units at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observe on both reach in coolers by oven at cook line.
[08B-12-5] Stored food not covered. Observe cooked pork container not covered on shelves at walk in cooler. Operator covered during inspection.
[23-01-4] Vending machine exterior soiled. Observe soiled gaskets in all units at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked shrimp (48F - Cold Holding); raw calamari (48F - Cold Holding); breaded shrimp (47F - Cold Holding); cut raw tuna (47F - Cold Holding); fish dip (47F - Cold Holding) on reach in cooler at cook line, as per operator since last night. Operator segregate food to be discarded. Also observed cooked pork (46F - Cold Holding); coleslaw (46F - Cold Holding); sliced ham (46F - Cold Holding); cut tomatoes (46F - Cold Holding) marinated chicken (54F - Cold Holding) butter (54F - Cold Holding) on reach in cooler by oven at cook line, as per operator less than 3 hours, operator moved all food to walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pork at walk in cooler not date marked p, as per operator over 24 hours. Operator dated during inspection.